New This Month

Marinated Flank Steak

In this simple steak dish, the marinade is strained and cooked down to become the sauce.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May/June 2003


  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 3 chopped garlic cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds flank steak


  1. In a shallow dish, whisk lemon juice, Worcestershire, mustard, 1 tablespoon olive oil, sugar, garlic, salt, and pepper.

  2. Pierce steak all over with a fork; toss in marinade. Marinate 30 minutes, turning once.

  3. In a cast-iron skillet, heat remaining tablespoon olive oil over high until smoking. Remove steak from marinade; cook until browned, 4 to 5 minutes per side for medium-rare. Rest, covered, 5 minutes.

  4. In a saucepan, bring marinade to a boil; strain into serving dish.

Cook's Notes

Slice steak against the grain: Place steak on a cutting board, and holding the blade of a sharp knife at a 45-degree angle, cut it into thin slices.


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